Hand-crafted bread is the cornerstone of Italian cuisine. It complements the olive oil, the cheeses, the wine and all the dishes of Italy, and it attracts both food lovers and avid bakers with it’s simplicity yet complex flavors. In this special workshop -which we created in collaboration with Slow Food Vermont - we will teach you how to bake your own authentic Italian breads and handmade pizza - and most importantly, taste everything at a “bakery-to-table meal” as part of the class.

Slow Food Vermont is once again teaming up with youth chapters at area colleges, the Chittenden County Emergency Food Shelf, and area chefs and farms to host Vermont's 2nd Annual Disco Soup Celebration! (Last year we gleaned 1700# of produce that contributed to 3,000 meals!)...

Jeff Roberts, the author of Salted and Cured, visits Agricola Farm to discuss his book and the art and culture of cured meat. Italian butcher Zazie MIcheletta will tell us about efforts to preserve a heritage sheep breed in the Italian Alps and his special cured sheep meat...

Produced by Anthony Bourdain and, through the eyes of famous chefs, audiences will see how they make the most of every kind of food, transforming what most people consider scraps into incredible dishes that create a more secure food system. This is all in an effort to stem the flow of 1.3 billion tons of food waste the world creates every year.

QUIZ FOR A CAUSE presents an evening of Culinary Trivia to benefit Slow Food Vermont!

Do you know all the mother sauces? Have an obsession with obscure cookbooks? Are you a cheese whiz? Join us! Put your culinary prowess to the test, win some foodie prizes and support a great cause! ($5 at the door (goes directly to Slow Food Vermont)

Beans are amazing in nearly every way -- they are visually stunning, they are nutritional powerhouses, they lend a satisfying meaty texture to any dish, are good as a stew or a salad, and can you can even use the water they were soaked in to replicate a meringue! The possibilities are endless, and for this potluck, we aim to celebrate all the ways you can use them (dried or otherwise) as an accessory or foundation for your culinary repertoire!

Join us for a free film screening of the documentary "Deeply Rooted," exploring the life and work of Louisiana farmer John Coykendall. Enjoy traditional Louisiana Red Beans and Rice prepared by Hotel Vermont's Chef Doug Paine,

Terra Madre Day is Slow Food’s annual day to promote the diversity of food traditions and production, and show how our network is using its creativity and knowledge to express our love for the planet and defend the future for the next generations.